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    You are in: Home / Recipes / Eggplant Curry Recipe
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    Eggplant Curry

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Kirby's Note:

    I don't really like eggplant, but I loved this curry. I couldn't get enough of it, and two hours after eating a heaping bowl, I went back for what little was left over, and ate that. It's comfort food, and so soulful. Maybe it has something to do with the butter everything is sautéed in? This is adapted from a Bon Appetit article, and the directions are long, BUT once you get going, it's not hard to do. I used a curry mix that I like by Sadaf brands; use your favorite or make one from scratch! Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    SAUCE

    Directions:

    1. 1
      Clarify butter by placing a 1/4 stick of butter in the microwave for 1 minute.
    2. 2
      Scoop the foam off the top, and use the clear, golden top to sauté your veggies with, and discard the milky substance on the bottom.
    3. 3
      Sauté veggies in this order, one at a time, then place the veg in a large bowl you've conveniently placed near the stove.
    4. 4
      In a heated pan, pour in one tbsp of butter, add a bit with each new veggie:.
    5. 5
      Onions, two minutes.
    6. 6
      Okra, 4-5 minutes.
    7. 7
      Eggplant, 6 minutes - should be a bit browned on skinless sides.
    8. 8
      Carrots, 3 minutes, adding the tomatoes to them for another minute or two.
    9. 9
      Scoop out carrot & tomato mixture, leaving any juice behind.
    10. 10
      Add diced onion, garlic & ginger into sauté pan with another tbsp of butter (or ghee - same thing), sauté for about five minutes.
    11. 11
      Add curry into mixture and stir around for a bit.
    12. 12
      Pour in coconut milk.
    13. 13
      Then add the veggies and let them bubble around for about ten minutes.
    14. 14
      Add salt to taste, and extra cayenne to make your curry spicier.
    15. 15
      Serve with hot basmati rice.

    Ratings & Reviews:

    • on August 24, 2008

      45

      This was very yummy and a hit with the family. But I'm only giving it 4 stars instead of 5 as it was a pain to prepare and too time consuming for a family dinner. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Eggplant Curry

    Serving Size: 1 (543 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 416.5
     
    Calories from Fat 153
    36%
    Total Fat 17.0 g
    26%
    Saturated Fat 14.2 g
    71%
    Cholesterol 0.0 mg
    0%
    Sodium 91.4 mg
    3%
    Total Carbohydrate 65.1 g
    21%
    Dietary Fiber 16.2 g
    65%
    Sugars 30.3 g
    121%
    Protein 9.8 g
    19%

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